Tater tots are somewhat of a typical food for young kids. They're quick and easy to make but they are generally not that nutritious. Instead of buying a frozen bag of processed tater tots from the store try making your own. Doing so will allow you to customize them and make them packed with delicious ingredients that are actually healthy!
Sometimes it can be difficult for children to eat healthy and my kids are no different. Whenever I get the chance to sneak some healthy veggies in to their food you bet I do! These are easy to make and are perfect for young children or toddlers. My youngest is 14 months old and will eat these with no problem and my oldest who is almost 5 loves these too. As far as a dipping sauce we like to go basic and use good old marinara sauce or ketchup.
For this recipe I used broccoli and carrots because that is what I had available. There are many other options though so use what vegetables you have in your house. Other great veggies to mix in include zucchini, cauliflower, butternut squash, spinach or even kale!
Ingredients:
-1 Egg
-1 Broccoli Crown
-1 Cup of Carrots
-2 Tbsp Minced Garlic
-3/4 Cup of Breadcrumbs
-3/4 Cup of Shredded Cheese
-Marinara, ketchup or ranch dressing for a dipping sauce (optional)
Makes about 20, (2 inch round) tots
Directions:
1) Boil the broccoli, carrots or any other vegetables you are using until they are soft and tender. (about 10 minutes)
2) Using a food processor or blender chop up the cooked broccoli, carrots and garlic until the mixture is smooth and there are only a few chunks.
3) In a large mixing bowl combine the blended broccoli, carrot and garlic mixture with the cheese, eggs and bread crumbs. Mix thoroughly until everything is well blended.
4) Preheat the oven to 400* F and spray a baking sheet with non-stick spray. Using a spoon scoop the mixture and press it into your hands to form flat round patties that are approximately 2 inches round. Spread the patties evenly on the sheet; you can place them pretty close together because they do not expand.
5) Bake the tots for about 20 minutes and flip them 1/2 way through baking. They are done when they are golden brown and have a slight crisp to them. Bake them longer if you want a little more of a crunch but make sure to flip to avoid burning. Enjoy!
These veggie tots can last about 5 days in an airtight container. I also like to make larger batches and freeze some for quick and easy kid meals.
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